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Sunday, November 6, 2016

A really great way to get maximum enjoyment from a cheaper cut of meat. The wine and stock keep the meat tender and moist. I mean really moist. I find serving this with squash and carrots make for a great meal.

This is similar to my other pork belly recipe, but this has Crackling, how can you go wrong with proper crackling?

1. Dry the skin of the pork with a paper towel, then score the skin with a 1.5cm (does not have to be exact) checkered pattern(it will help with portions later) with a very sharp blade (Like a Stanley knife). Season thoroughly with salt and pepper, using your fingers to rub in the salt and pepper. Set the pork aside.

2. If your roasting tray can go on the stove, heat some cooking oil over a medium heat. When the oil is heated, lightly brown the carrots, chilli flakes, onions and garlic.

2b. Alternative method is to use a saute pan and transfer the contents to the roasting tray after browning. If using a pan, deglaze the pan with some stock to get all the tasty browned bits off the pan and into the tray.

3. Add the thyme to the onion and garlic mix. Place the pork - (skin side up) on top of the onions and garlic. Pour in all the wine. Then pour in just enough chicken stock to partially cover the pork. Do not let the liquid get high enough to touch the skin. Pouring just enough for the liquid level to touch the fat below the skin. (You can use the garlic/onions to prop up the pork before adding the liquid)

4. Cook in the oven for 2.5 hours or until you get the crackle you want. (Don't panic if some of the edges get burnt, you can scrape them of later.)

5. Let the pork rest for about 10 mins before carving. Use a serrated knife. Serve with your favourite grilled veg and some of the braising liquid.

6. Optional step - make a roux, about 1 tablespoon worth and mix it with the strained braising liquid for a great sauce!